Saturday, 17 May 2014

Baked Porridge

If someone had mentioned the word "porridge" to me in the past, I probably would have squirmed at the mere mention of the word. Porridge had been such a boring meal compared to the incredible meals my Mum cooked for us. The pale, lumpy concoction was yes, healthy, but not fun to eat. I thought I'd put those days behind me, until...I stumbled across this deliciously, oaty and not-so-tasking creation! Porridge doesn't have to be boring and it's so ridiculously versatile. You can add pretty much whatever you fancy to it, and it'll taste great! I'm a total oat convert. Now I can hardly go a couple of days without craving some of this tummy-warming goodness. The fruit sugars caramelise making it taste like dessert first thing in the morning, and who doesn't like the sound of that!? 

I have two personal favourite flavours; baked blueberry and banana, as well as baked peach melba porridge.
  • First things first, add 100g of Rolled Oats and 300ml of boiling water to casserole dish. Leave to soak for 10 minutes.
  • Preheat oven to 180oC.
Baked Blueberry and Banana Porridge

Serves 2

2 handfuls of Blueberries
1 Banana
150ml of Milk (whatever you like/have in the house; cow's, almond, oat etc.)
1 tablespoon of Honey
1 teaspoon Vanilla essence
1/2 teaspoon of Cinnamon
Optional: Handful of Almonds 
  1. Chop banana into the already soaked oats, as well adding half of the blueberries.
  2. Then mix in the milk, honey, cinnamon and vanilla essence.
  3. Place in oven and leave to bake for 20 minutes.
  4. Remove from oven and top with the remaining blueberries and almonds.
Baked Peach Melba Porridge

Serves 2

2 Peaches
2 handfuls of frozen Raspberries*
150ml of Milk
1 tablespoon of Honey
1/2 teaspoon of Cinnamon
  1. Chop 1 peach into soaked oats, as well adding half of the raspberries.
  2. Mix in the milk, honey and cinnamon.
  3. Place in oven and leave to bake for 20 minutes.
  4. Remove from oven, top with fresh peach slices and remaining raspberries.
*You can also use fresh raspeberries instead of frozen. I just choose to use frozen raspberries in this recipe, as they are cheaper to buy in bulk and have same nutritional value as fresh fruit.

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